Cereal Processing Technology in Taiwan

Prof. Hsi-Mei Lai (hmla@ntu.edu.tw)

Dept. Agricultural Chemistry, National Taiwan University

2021.03.05 1

Contents

• What is cereals?

• What is whole grain and whole grain food product?

• Traditional cereal-based food products in Taiwan

• Rice-based

• Wheat-based

• Trend of cereal-based food products

• Gluten-free

• High fiber

2

What is cereals?

• A cereal is any grass cultivated for

the edible components of its grain

(botanically, a type of fruit called

a caryopsis), composed of

the endosperm, germ, and bran.

• The term may also refer to the

resulting grain itself (specifically

"cereal grain").

• Are grown in great quantities and

used for staple foods.

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4

Pseudo-cereals

• One of any non-

grasses that are

used in much the

same way

as cereals.

• Their seeds can

be ground

into flour and

otherwise used as

cereals (grains).

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Journal of Agriculture and Food Research 2 (2020) 100052 7

Development of cereal processed foods

Eating for

Well

Cereals contain many bioactive

compounds in bran: good for health and

preventing chronic non-communicale

diseases (NCDs)

8

Cereals & Pulses:

the major staple foods for human

beings since ancient

Eating for

Full

Refined processed cereal foods: one of reason to cause the Diseases of

Affluence (or diseases of rich people)

Eating for Good

9

Bioactive compounds in colored/brown rice

黑米/紫米中的花青素(Anthocyanthins)

紅米中的原花青素(Proanthocyanthins)

酚酸(Phenolic acids)

維生素B群(B Vitamins)

維生素E(Tocopherols & Tocotrienols)

植酸(Phytic acid)

Anthocyanins Proanthocyanins

米糠醇(γ-Oryzanols)

植物固醇(Phytosterols)

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Bioactive compounds in wheat bran

寡醣(Oligosaccharides)

益生質(Prebiotic)

植酸(Phytate)

抗氧化劑(Antioxidant)

植物固醇(Phytosterol)

降低膽固醇(Cholesterol-lowering)

酚酸(Phenolic acids)

抗氧化劑(Antioxidant)

生育酚、生育三烯酚(Tocopherols & Tocotrienols)

抗氧化劑、降低低密度脂蛋白膽固醇(Antioxidants, reduce LDL oxidation)

5-烷基間苯二酚(Alkylrecorcinols)

抗氧化劑(Antioxidant)

木酚素(Lignans)

植物性雌激素(Phytoestrogens)

膳食纖維(Dietary fiber)

改善葡萄糖及脂質代謝(Improved glucose & lipid

metabolism)

鎂、鉻(Magnesium, chromium)

改善胰島素敏感性(Improved insulin sensitivity)

葉酸、膽鹼、甜菜鹼(Folate, choline, betaine)

甲基供給(Methyl donors)

有益於健康的生理作用

協同效應(Synergistic effects)

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Whole grain products against major chronic diseases

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Fig. 1. Current accepted mechanisms for how whole grain protects against major

chronic diseases (used with permission from Anthony Fardet, INRA and

Clermont Universite’, UFR Me’decine, France). GI, glycaemic index; II,

insulinaemic index. (Trend in Food Sci & Techno 25(2012)87-100)

What is whole grain?(Global Definition of Whole Grain Developed by the International Working Group of the Global Whole Grain Initiative, 2018)

Whole grains shall consist of the intact, ground, cracked, flaked

or otherwise processed kernel after the removal of inedible

parts such as the hull and husk.

All anatomical components, including the endosperm, germ,

and bran must be present in the same relative proportions as in

the intact kernel.

1. This definition applies to cereal grains in the Poaceae family (禾本科), and pseudo-cereals (假穀物、類穀物), that are used for

human consumption.

2. Processing of cereals and their fractions includes dry and wet

methods which should be executed according to good

manufacturing principles (GMP) and considers the following

points: 13

Whole grains – CIMMYT 14

2a. A batch of grain consisting of one or more varieties or classes of a single

species may be temporarily separated into fractions and considered

whole grain if the fractions are recombined in the original

proportions.

2b. Grain fractions from one or more varieties or classes of a single species

that originated from different batches and combined to reflect the

original proportions are considered whole grain.

2c. Small (less than 2% of the grain or 10% of the bran), generally

unavoidable losses of components, that occur through processing

consistent with safety and quality standards are allowed.

2d. Fermented, malted or sprouted grains containing all the original bran,

germ and endosperm shall be considered whole grains as long as

nutrient values have not diminished; for malted or sprouted grains the

length of the sprout should not exceed kernel length.

What is whole grain?(Global Definition of Whole Grain Developed by the International Working Group of the Global Whole Grain Initiative, 2018)

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Whole grain food products

Criteria for front-of-pack whole-grain labeling proposed by the

Healthgrain Forum

• There must be >30% whole-grain ingredients based on total-

product dry weight and a greater proportion of whole-grain

ingredients than refined-grain ingredients.

• In mixed products (e.g., pizza or ready-to-eat meals with a cereal

component and a noncereal component), a whole-grain label can

be used, provided the whole-grain ingredients make up >30% of

total ingredients based on dry weight and there are more whole-

grain than refined-grain ingredients.

• The amount stated on the whole-grain label should be based on

the cereal component of the food.

American Society for Nutrition. Adv Nutr 2017;8:525–3116

國民飲食指標(衛生福利部國民健康署2018)

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Dietary Guidelines

Canadian plate (2019) American plate (2018)

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American food plate

MyPlate.png (858×572) (psu.edu) 19

New food guide unveiled without food groups or recommended servings | CBC News 20

Whole grain food label (Whole Grain Stamp | The Whole Grains Council)

100% Stamp 50%+ Stamp Basic Stamp

ALL of the grain is whole

grain

At least 50% of the

grain is whole grain

Contain a significant amount of

whole grain, but which contain

primarily refined grain

Minimum requirement: 16

grains whole grain per

serving (a full serving of

whole grain)

Minimum requirement:

8 grains whole grain per

serving (one half

serving of whole grain)

Minimum requirement: 8 grains

whole grain per serving (one half

serving of whole grain) 21

In Canada

• n

100% Stamp 50%+ Stamp Basic Stamp

100% of the

ingredients are

whole grain

At least half of

the product (by

weight) is whole

grain

The same as

American

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Annual consumption of rice and wheat flour (1976-2018)

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Cereal-based processed food products--Rice-based

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Rice noodle making

• 米粉製作技能, 百年老店 - 台灣傳統美食

How Rice Noodles Are Made / 米粉製作技能 - Taiwanese

Traditional Food – YouTube (12’05’’)

• Processing:Soaking → Grinding (wet milling) → De-watering → Shaping →

Steaming (partial gelatinization of rice starch) → Extruding

(into strings) → Cooking (steaming (炊粉) or boiling (水粉)) →

Shaping → Drying → Packaging

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Cereal-based processed food products--Rice-based

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• 麻糬製作 - 台灣傳統美食

How Mochi Is Made / 麻糬製作 - Mochi Factory in Taiwan –YouTube (11’10’’)

• Processing:Soaking → Grinding (wet milling) → De-watering →

Mixing → Cooking → Kneading → Dividing & Shaping

→ Wraping → Packaging

Mochi making

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Uses of imported wheat in Taiwan(1200 thousand tons/year)

• Chinese wheat flour processed products (50%)

• fresh noodle, cooked noodle, dried noodle, instant noodle, steamed bread, steamed buns, dumplings etc.

• Bakery Products (35%)

• bread, sweet roll, French bread, biscuit, cake and pastries

• Other wheat processed foods (15%)

• gluten foods, aquaculture feed

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Flour End-Products in Taiwan

Cereal-based processed food products--Wheat-based

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Asian type noodle making

• How It's Made: Asian Noodles

How It's Made: Asian Noodles – YouTube (4’16”)

(Hou & Kruk, 1998) 31

Table Types of noodles based on nature of raw materials used, pH and organoleptic qualities (Corke & Bhattacharya 1999)

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Pasta (Western type noodle) making

• How It's Made – Pasta

How It's Made - Pasta – YouTube (5’48’”)

• Processing:

Mixing (Semolina + water) → Extruding → Forming →

Drying → Packaging

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Differences between noodles and pasta

Noodles Pasta

Ingredients • Common wheat flour

• Water

• Salt

• Alkaline water (Kansui)

• Durum wheat semolina

• Water

Processing Mixing wheat flour with water

(and alkaline water) to for a stiff

dough, which is then repeatedly

sheeting, and finally cutting into

strips with various width and

thickness.

Mixing durum semolina with

water to form a stiff dough

which is then extruded through

a mould or die to create various

shapes such as spaghetti,

lasagna or macaroni.

Types of sale Fresh, dried, parboiled, steamed,

deep fried

Dry

Serving Can be eaten either hot, cold, or

in a stir-fry, soup, etc.

Usually eaten warm either by

boiling or baking it

Taste Various degrees of elasticity,

firmness, or softness

Soft on the outside but firm at

its core.

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Cereal-based processed food products--Wheat-based

Ingredients: common wheat flour, yeast, water, (salt, sugar), etc.Processing: mixing, fermentation, cutting & shaping, proofing, steaming.

Ingredients: common wheat flour, water, salt, etc.Processing: mixing, sheeting, resting, cutting or shaping, then, boiling, steaming, toasting, or deep frying.

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Steamed bread making

• TY-810S 多功能包子饅頭成型機/Manto,MeatBuns,Steamed Bread Making Machine –YouTube (1’52”)

(Cereal Chemistry. 96:8–22, 2019)

Figure 1. Major methods of

steamed bread processing

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Trend of cereal products—Health based cereal products

• The cereal products which results in special health benefits other than normal nutritional supply when consumed in adequate amount.

• Types

• Cereal products for intolerances

• Gluten intolerance, lactose intolerance, egg allergy, etc.

• Cereal products that contribute to a healthier life style

• Low fat, low sugar, low salt, high fiber, etc.

• Cereal products required for specialized diet requirement

• For Diabetics

• For Aged people

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>51% 10-15>51%

Coeliac (or Celiac) disease (CD)

• Other names: Gluten‐sensitive enteropathy, celiac sprue or

non‐tropical sprue

• Chronic auto‐immune intestinal disorder, inherited, gene must be

triggered

• Ingest gluten (環境驅動因子—環境誘發物, gluten)

• CD sensitive gene (遺傳易感性—高風險基因, DQ2 and/or

DQ8 positive HLA haplotype)

• High permeability of intestinal wall (滲漏的腸道—小腸結構異常)

• Atrophy of intestinal villa from chronic inflammation, leads to

absorptive surface destruction and malabsorption of key nutrients

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40

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Nutritional Assessment During CD

• Damage to intestinal mucosa causes various degrees of malabsorption (absorptive surface area)

• Key nutrients lost: calcium, iron, Vitamin D, folate, fat‐soluble vitamins A, D, E & K, water, electrolytes

• US FDA (2013) claim regulation: less than 20 parts per million (ppm) for foods that carry the label “gluten-free,” “no gluten,” “free of gluten,” or “without gluten.”

• 20 ppm is the lowest that can be reliably detected in foods using scientifically validated analytical methods.

Concept for making pasta-like products using conventional pasta making machine

(Journal of Cereal Science 95:103073, 2020)

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秈米 稉米

紅豆

苦蕎

綠豆 地瓜

黃豆 黑豆薏仁

無麩質全穀西式麵條原料

全穀豆西式擠壓米麵條研發(鄭柏謙, 2014)

無麩質全穀西式麵條製作流程(Gluten-free whole grain pasta-like products making)

原料磨粉

配粉

和粉

入料

擠壓

成形

盛盤

冷卻

包裝

密封成品

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全穀豆西式擠壓米麵條研發(鄭柏謙, 2014)

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Gluten-free whole grain rice pasta

• Whole rice pasta

• Multigrain pasta

• Whole grain-pulse pasta

Brown rice pasta

Brown rice-Tartary buckwheat-Job's tear pasta

Brown rice-Soy pasta

Brown rice-Black Soy pasta

Brown rice-Soy-

Mung bean pasta

全穀豆西式擠壓米麵條研發(鄭柏謙, 2014)

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Nutrition fact

Per serving: 150 grams

In packaging: 1 serving

per serving 100 g

熱量 417大卡 278大卡蛋白質 7.7公克 5.1公克脂肪 3.1公克 2.0公克碳水化合物 93.4公克 62.3公克膳食纖維 3.9公克 2.6公克

鈉 1.4毫克 0.9毫克

Whole grain (Brown rice)營養標示

營養標示每一份量 150公克（或毫升）本包裝含 1份

每份 每100公克熱量 388大卡 259大卡蛋白質 8.8公克 5.9公克脂肪 3.6公克 2.4公克碳水化合物 91.0公克 60.7公克膳食纖維 10.9公克 7.3公克

鈉 4.3毫克 2.9毫克

Multi-grains

(Brown rice+tartary buckwheat+coix seed)

營養標示每一份量 150公克本包裝含 1份

每份 每100公克熱量 409大卡 273大卡蛋白質 12.6公克 8.4公克脂肪 3.6公克 2.4公克碳水化合物 91.0公克 60.7公克膳食纖維 10.9公克 4.1公克

鈉 1.7毫克 1.1毫克

Whole grain + pulse

(Brown rice + soybean) 多全穀及全穀豆米麵條符合「富含膳食纖維」或「高纖」及「低鈉」之營養宣稱。

多全榖麵條（每100 公克）膳食纖維含量高達7.3克已符合高纖食品(6.0 g)標準

全穀豆(糙米-黃豆)麵條（每100 公克）膳食纖維含量為4.1克已符合標示富含膳食纖維標準(3.0 g)

所有產品（每100 公克）之鈉含量皆低於3

毫克，符合「低鈉」之營養宣稱。

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Whole grains (Brown rice + pulse) pasta-like products (鄭，2004)

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Commercial products (launched in 2006)

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Launched in April, 2020

Domestic grown Corn (Maize)

• 2012年農業委員因要推動「調整耕作制度活化農地計畫」而將國內

農民種植的馬齒種(Dent corn)或硬粒種(Flint corn)的黃色玉米統

稱為硬質玉米。

• 臺灣於2014年由國際玉米與小麥改良中心(International Maize and

Wheat Improvement Center, CIMMYT)引進QPM (quality protein

maize)及HAM (high amylose maize)自交系繁殖並生產雜交組合。

自2016年持續於農試所試驗田(台中霧峰，臺灣)進行多個雜交品系

之田間種植，並調查比較其產量與適應性；後續於2018年提供臺大

農化系進行品質分析與食品加工應用潛力評估。

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Whole corn flour milling and stabilization

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SampleMoisture content

(%, dry basis)

Water activity,

aw

Acid value

(mg KOH/g oil)

GEMF-0W 9.50 ± 0.47 0.536 ± 0.002 51.92 ± 0.29

GEMF-1W 9.81 ± 0.25 0.558 ± 0.014 115.55 ± 2.63

GEMF-2W 10.07 ± 0.22 0.546 ± 0.003 140.34 ± 6.22

GEMF-3W 10.54 ± 0.16 0.583 ± 0.008 150.84 ± 0.32

WH-GEMF-0W 8.14 ± 0.20 0.399 ± 0.004 10.58 ± 0.06

WH-GEMF-1W 6.29 ± 0.12 0.514 ± 0.005 11.16 ± 0.11

WH-GEMF-2W 6.72 ± 0.22 0.419 ± 0.003 10.66 ± 0.02

WH-GEMF-3W 8.17 ± 0.17 0.504 ± 0.001 10.21 ± 0.15

WH-GEMF-6W 10.75 ± 0.14 0.339 ± 0.006 12.85 ± 0.26

WH-GEMF-10W 11.25 ± 0.12 0.326 ± 0.003 12.37 ± 0.44

Table The moisture content, water activity and acid value of the moist-

heat treated whole high amylose corn flour during storage

(黃，2018)

Gluten-free whole corn pasta-like products

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Take home questions

• Why whole grain food products become the trend of the

future?

• Bioactive compounds (e.g. phytochemicals, dietary fiber ---etc.)

• Why rice noodle and pasta need use different processing

processes?

• Lack of gluten in rice, which is unable to form the dough sheet

just like the wheat flour dose.

• How to make pasta-like products for Coeliac disease patients?

• Ingredients

• Processing process

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References

• Arcangelis ED, Cuomo F, Trivisonno MC, Marconi E & Messia MC. 2020. Gelatinization and pasta making conditions for buckwheat gluten-free pasta. J Cereal Science 95:103073.

• Björck I, Ö stman E, Kristensen M, Anson NA, Price RK, Haene GRMM, Havenaar

R, Knudsen KEB, Frid A, Mykkanen H, Welch RWm & Riccardi G. 2012. Cereal

grains for nutrition and health benefits: Overview of results from in vitro, animal and

human studies in the HEALTHGRAIN project. Trends in Food Science and

Technology 25: 87–100.

• Hou G & Kruk M. 1998. Asian noodle technology. AIB Technical Bulletin Volume XX,

Issue 12, December, 1998.

• Pirzadah TB & Malik B. Pseudocereals as super foods of 21st century: Recent

technological interventions. J Agric. and Food Reseaerch 2:100052.

• Ross AB, van der Kamp J, King R, Lê K, Mejborn H, Seal CJ & Thielecke F. 2017.

Perspective: A Definition for Whole-Grain Food Products—Recommendations from

the Healthgrain Forum. Advances in Nutrition 8(4):525-531.

• Huang S & Miskelly D. 2019. Steamed bread—A review of manufacturing, flour

quality requirements, and quality evaluation. Cereal Chemistry. 96:8–22.

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